Iceberg Wedge
with Cashewed Thousand Island Dressing
For dressing:
5 or 6 sun dried tomatoes soaked in olive oil
1 large handful of raw cashews
3 stalks celery, diced
1/4C apple cider vinegar
1-2 C olive oil
Pinch of crushed red pepper
Water to thin
1) After the soaked tomatoes are soft, throw them into the blender with the soaking oil, cashews and the cider vinegar
2) Begin to blend adding additional olive oil if needed.
3) stir in the celery to serve
For salad:
1 head iceberg lettuce
1 small red onion, sliced
1) Slice the onions thinly with a knife or with a mandoline
2) Cut the lettuce in wedges
3) Pour a heaping spoon of the dressing on the wedge and top with sliced onions